Bean and Corn Enchiladas

These enchiladas are so good it's hard to believe how easy they are to make. It's just assembly then baking. I often make them ahead (assemble on Sunday, bake on Tuesday). And since it's no more trouble to make two pans than one, I double it and freeze the other pan.

Ingredients (for one pan):

1 can mild or medium enchilada sauce. 
1 can refried or 2 cans of black beans
1 can corn
1 package shredded Mexican cheese mix (I use light but regular's fine too)
1 package tortillas
1/2 cup or so chopped onions







Pour half of the can of enchilada sauce into a Pyrex casserole dish.  Any rectangle or square shaped one is fine.

Put one of the tortillas down in the sauce and put in one handful each of beans and cheese, maybe half a handful of corn.  Add around a tbsp of the chopped onions.  Roll the whole thing up so there's sauce on most of the outside of the tortilla.

Repeat filling and rolling tortillas until there's no more room in the pan.

Then pour the remaining sauce over the top of the tortillas.  Spread the remaining cheese on the top too.

Bake at 350* for 20-30 minutes. 

Bean and corn enchiladas are great with salad and rice.  I usually substitute 1/4 cup of salsa for water when making rice in the rice cooker and it turns out terrific.